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Hot Shots Cafe Ltd

C-1924 8th St N Cranbrook BC V1C 3N3 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Opening hours

  • Friday7 AM–7 PM
  • Monday7 AM–7 PM
  • Saturday8 AM–4 PM
  • SundayClosed
  • Thursday7 AM–7 PM
  • Tuesday7 AM–7 PM
  • Wednesday7 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Hot Shots Cafe Ltd has been inspected 13 times by Interior Health Authority since February 14, 2013. The most recent inspection, on October 6, 2026, recorded 2 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on October 6, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on October 6, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on March 13, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 15, 2017. For example: 7 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 13, 2023. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tall Coolers 7-8 C
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quat in Hand sprayer 0 ppm Quats
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observation: Sliding doors on black fridge will not close properly which affects cooling action. Corrective Action: Repair sliding black fridge doors so that cooling action is not affected and potentially hazardous food products are able to be held at or below 4°C. Observation: White fridge with calendar placed on front appeared to only be able to maintain foods at ~6°C during inspection. Temperature was measured during a busy period which could explain why it was running higher than 4°C. Corrective Action: Monitor the temperature of this fridge during busy periods (e.g. a temperature check in the middle of shift in addition to opening and closing times). If the temperature is running high during these periods set fridge to a lower temperature so that potentially hazardous foods are consistently held at or below 4°C. If fridge temperature settings cannot be lowered then have the fridge serviced so that foods inside are consistently held at a temperature of 4°C or lower. Note: Operator provided temperature logs displaying adequate fridge temperatures during opening and closing times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Test strips on site have expired. Corrective Action: Have non-expired chlorine and "Ecolab - Sink & Surface Cleaner Sanitizer" test strips available on site. Observation: Cooling units in storage area were not equipped with thermometers accurate to 1°C to accurately monitor cooling unit temperatures. Corrective Action: Install thermometers in cooling units in storage area to accurately monitor the temperature of the units.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: Bucket of chlorine based sanitizer solution in coffee area measured 0 ppm. Corrected During Inspection: Operator prepared a fresh sanitizer solution that measured 200 ppm of chlorine.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observation: Buildup of food debris at bottom of black fridge with sliding doors. Corrective Action: Clean bottom of black fridge to remove food debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing concentrations were measured at 0 ppm. Sanitizer concentrations should be at appropriate levels. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The right side of the middle prep cooler in the sandwich/salad area measured at 7 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): There is an accumulation of dried food debris on the floor under the food prep coolers and food spillage on the bottom shelf of the freezer (in the cooking area).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): The bottom of a plastic bin sitting in a sink with ice in the barista area is broken/missing; it is no longer smooth and easily cleanable.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chlorine sanitizing bucket in the hot shots prep area measured at 10ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  9. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler along the wall closest to the main entrance of the premise was noted to be at 8 degrees C at the bottom and 6 degrees C on the top. Operator was informed to line the top containers with ice for the time being to keep potentially hazardous foods at or below 4 degrees C.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan could not be located at the time of inspection.
  10. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Soups in hot holding units were measured below 60'C (35'C and had been on the unit for approximately 30 minutes). Staff indicated that thermometers are not used to verify that soup is brought rapidly up to 74'C and then hot held above 60'C.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not providing sanitizer during rinse cycle.
  11. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): At the time of inspection, no sanitizer was reaching rinse cycle of dishwasher. Corrected during inspection- After priming, sanitizer was in sufficient concentration in rinse (>100ppm chlorine)
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Alejandro Diaz

    Here is a cleaner, natural version that still sounds like you: We came to Cranbrook for a hockey tournament and found this spot, and it quickly became our go-to place while we were here. It is too bad they are not open for dinner because the lunch is fantastic. The drinks are really good as well. The creamy coffee is excellent and definitely worth trying. The only small thing I would suggest is having a few lighter breakfast options that are not so bread-heavy, but other than that it is a great place and we really enjoyed coming here.

  • Jessica Lapp

    Food was tasty, service was mixed. The first server that came over was very sweet, accidentally spilled some of my partners drink over herself, (cold thankfully and we checked that she was okay) but she was super apologetic brought napkins and was so kind. She made sure we knew which drink was vegan etc, then the food came, they let me know which one was vegan again, however after a few bites I realized the tofu patty was egg (and definitely not a tofu egg) and there was melted cheese under the kimchi. My partner went up to double check but they had mixed it up and brought the wrong non vegan sandwich to our table. When the next server came she was super dismissive and said sorry for the mixup while already walking away. I get it may have not been her fault but the change in attitude from the two servers as well as a kind of upsetting mixup I just expected a more sincere apology or acknowledgement.

  • CY Siu

    Beats eating fast food - healthy home cook options of snacks to full meals. Ample amount of seating but also gets quite busy here. Cozy and laid back atmosphere. Some dishes may be better than others when it comes to ratio of meat to starches. Good spot overall.

  • dody yorke

    Lovely breakfast cafe restaurant. Excellent coffee and good portion sizes for simple breakfasts. Not yoir typical bacon and egg place but more refined and tastey grest salads and lovely sunny setting indoor or out. Just off the main strip go to place for coffee in cranbrook .

  • Paul Heine

    love this place, staff is super friendly and food is great!

  • Alejandro Diaz

    Here is a cleaner, natural version that still sounds like you: We came to Cranbrook for a hockey tournament and found this spot, and it quickly …

  • Jessica Lapp

    Food was tasty, service was mixed. The first server that came over was very sweet, accidentally spilled some of my partners drink over herself, (cold thankfully and we checked that she was okay) but she was super apologetic brought napkins …

  • CY Siu

    Beats eating fast food - healthy home cook options of snacks to full meals. Ample amount of seating but also gets quite busy here. Cozy and laid back atmosphere. Some dishes may be better than others when it comes to ratio of meat to starches. Good spot overall.

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